Chicken and Veggie Stew w/ noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 248.4
- Total Fat: 4.8 g
- Cholesterol: 75.1 mg
- Sodium: 1,080.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.7 g
- Protein: 18.0 g
View full nutritional breakdown of Chicken and Veggie Stew w/ noodles calories by ingredient
Number of Servings: 8
Ingredients
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1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 onion, sliced
2 garlic cloves, minced
2 med. carrots, peeled and chopped
1 celery stalk, cleaned and chopped
1 tsp. olive oil
3 cups vegetable broth
2 cups water
1 cup tomato sauce
cilantro, finely chopped about 3 TBSP
1 Chicken breast, boneless and skinless, chopped
2 chicken thighs, boneless and skinless, chopped
2 chicken legs, boneless and skinless, chopped
1 tsp lemon pepper
1 TBSP Italian seasoning
1 box Kraft Noodle Classics-Savory Chicken flavored
Directions
In a Dutch pot, heat 1 tsp extra virgin olive oil while chopping all the veggies. When oil is hot, add all the veggies except cilantro and saute until veggies are lightly cooked and onions are translucent.
When veggies are cooking, take a large deep pan and add chicken and just enough water to cover. Boil for about ten minutes.
When veggies are ready, add vegetable broth, water, and tomato sauce. Bring to a boil.
When chicken is opaque, take out the pan onto a cutting board. When chicken is cool enough to handle, chop chicken breast, debone and chop chicken thighs and legs, and add to the veggie mixture. Reduce heat to a simmer, and add lemon pepper.
After 5 minutes, add ingredients from the savory Chicken Dinner (noodles and chicken sauce packet) Stir and let simmer for ten more minutes;adding water when necessary.
Add additional seasonings if desired and serve.
About 8 servings (bowls)
Number of Servings: 8
Recipe submitted by SparkPeople user HOLISTICONE.
When veggies are cooking, take a large deep pan and add chicken and just enough water to cover. Boil for about ten minutes.
When veggies are ready, add vegetable broth, water, and tomato sauce. Bring to a boil.
When chicken is opaque, take out the pan onto a cutting board. When chicken is cool enough to handle, chop chicken breast, debone and chop chicken thighs and legs, and add to the veggie mixture. Reduce heat to a simmer, and add lemon pepper.
After 5 minutes, add ingredients from the savory Chicken Dinner (noodles and chicken sauce packet) Stir and let simmer for ten more minutes;adding water when necessary.
Add additional seasonings if desired and serve.
About 8 servings (bowls)
Number of Servings: 8
Recipe submitted by SparkPeople user HOLISTICONE.